Croissant - Wikipedia
A croissant (UK: / ˈ k r w ʌ s ɒ̃, ˈ k r w æ s ɒ̃ /, [1] US: / k r ə ˈ s ɒ n t, k r w ɑː ˈ s ɒ̃ /; French: ⓘ) is a French pastry made from puff pastry in a crescent shape. [2] It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. [3]
What is a Croissant? - BakeSomeBread
2023年10月2日 · Croissants are a popular type of pastry that originates from France, known for their buttery, flaky texture, and unique crescent shape. They are traditionally made from a yeast-leavened dough that is layered with butter through a meticulous process called lamination.
Croissant | Pastry, Ingredients, Definition, Fillings ...
Croissant, French pastry that is typically crescent-shaped, which is the origin of its French name. Although there are earlier culinary references to “croissants,” the first recipe for the croissant as it is known today emerged only as recently as 1906.
A Brief History of the Croissant | Institute of Culinary ...
2023年1月30日 · Learn all about the iconic Viennese-turned-French pastry. Rich, flaky and the perfect complement to your morning cup of coffee, the croissant is the quintessential French pastry. But how did the croissant come to be?
What is a Croissant? (with pictures) - Delighted Cooking
2024年5月16日 · What is a Croissant? A croissant is a type of pastry, classically made with puff pastry dough so that it is light, flaky, and extremely buttery. Traditionally, croissants are formed into crescent shapes, which is probably where the name originated, since croissant means “crescent” in French.
Curious History of the Croissant (& Is it Really French?)
2024年10月30日 · The word croissant began appearing in dictionaries and other texts from the mid-19th century in reference to butter and flour-based, crescent-shaped breads. And from 1840 or so, bakers in Paris– then around France– whipped up their own versions.
What is a Croissant? - My Favourite Pastime
2018年4月10日 · A croissant is crescent shaped roll made with yeast-risen dough. The dough is typically layered with butte r, then rolled, and folded several times in a process called lamination. The final dough is cut into triangles and rolled into a crescent shape.The process of lamination results in a layered, flaky textured roll, more like puff pastry.
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